Recipe by Helena and Vikki Moursellas
Photo courtesy of Bonnie Coume

Spiked with garlic, fresh parsley, lemon juice and extra virgin olive oil, melitzanosalata is a lovely mezze to serve with warm pita bread. Cooking eggplant over an open flame will give your melitzanosalata a smoky flavour and creamy interior.

If cooking on an open flame isn’t an option, you can achieve a similar flavour by baking the eggplants in a 400°F oven. Coat in some olive oil, sprinkle with salt and roast for 1 hour, or until the skin is slightly darkened.

Makes 2½ cups

Instructions:

1. Carefully place a small flame-resistant rack over an open flame set to medium heat. Place the whole eggplants on the rack and cook for 15–20 minutes, rotating the eggplants occasionally, until dry and blackened on the outside, and soft in the middle. Set aside until cool enough to handle, then slice the eggplants in half and place them in a sieve over a bowl to allow any excess liquid to drain out.
2. Pierce the red pepper with a skewer and place over the open flame for 15 minutes, turning occasionally, until softened and charred. Place in a bowl, cover with plastic wrap and leave to sweat for 20 minutes. The charred skin should now pull away from the flesh easily.
3. Heat ½ in. vegetable oil in a large saucepan until the oil reaches 350°F on a kitchen thermometer. Fry the pita bread wedges in batches for 2 minutes on each side, until golden brown and crispy. Drain on paper towel.
4. Using a large spoon, scoop out the flesh from the eggplant into a bowl, then mash with a fork. Chop the red pepper and add to the bowl. Stir in the remaining ingredients, season and drizzle with a little extra olive oil to serve.

A note on prep:
To enhance the smoky flavour, make the melitzanosalata the day before; it will keep covered in the fridge for up to 1 week.